SR December-15 issue pdf

FOOD ||||| RECIPES
ORANGE SPICED
CAKE WITH EARL
GREY TEA
This is a cake for lovers
of both citrus and tea.
Earl Grey tea, whose
characteristic flavour
is the essence of the
bergamot orange’s peel,
is presented as a cake
that evokes the warmth
of sunnier days.
PREPARATION TIME:
25 MINUTES
Cooking time: 45 minutes +
30 minutes cooling time
Serves: 8-10
INGREDIENTS
1/2 tin condensed milk
3 tbsp icing sugar
1/2 cup oil
1/2 cup milk (to infuse tea)
Vanilla
1 cup flour
1/4 cup corn flour
1/2 tsp baking soda
1/2 tsp baking powder
1/2 cup orange juice
100 gm candied oranges
20 gm orange zest
6 gm mixed spices (cinnamon,
star anise, nutmeg, pepper,
cardamom)
20 gm Earl Grey tea leaves
(infused overnight in milk)
For the chocolate glazing
500 gm Couverture dark
chocolate
200 ml vegetable oil
200 gm roasted almond nibs
METHOD
Whisk the condensed milk and
icing sugar until light and fluffy.
Add oil to mix well. Try to avoid
hand blender for mixing oil,
else it could form clumps. Add
milk-infused with tea leaves. Add
in all dry ingredients but ensure
they are sifted. Fold in orange
juice, dusted candied oranges and
zest. Ensure candied oranges are
dusted well with flour else they
will sink to the bottom. Pour this
mixture in a grease-lined mould
and bake at 160 degrees for
45-50 minutes. Let the cake rest
and cool well before unmolding.
It’s important to let the cake be
properly cooled before unmolding
as it may break if hot. This cake
has a long shelf life and can be
stored in the refrigerator for about
a fortnight. Melt the chocolate
and add in the oil. Mix well and
add in the roasted nibs. Coat the
cake in the chocolate by simply
dipping it into the chocolate glaze
and keep aside till the chocolate
sets. Decorate with dehydrated
oranges and whole spices.
72 ||||| DECEMBER 2016